Reviews 88

102 Ratings

BIKEENI

12/18/2003

As written, I would give this recipe 4 stars but due to its potential I bumped it up to 5. I made the following adjustments to the recipe and the result was amazing! I am not sure if I will ever be making a traditional pumpkin pie again!
Instead of milk, I used a 12 ounce can of evaporated milk, regular or fat free. For the pumpkin, I used (2) 15 ounce cans of packed pumpkin but added 1/4 cup sugar, about 1.5 teaspoons of pumpkin pie spice and a few dashes of ground cloves to the mixture. I let it cook for 65-70 minutes at 350 degrees. It smelled so good while it was in the oven that we couldn't wait for it to cool and ended up eating it with a dollop of whipped cream while it was still kind of warm. Heavenly!

Paula

8/30/2003

I love this recipe it is so delicious. Always a big hit when I make it. I use I Can't Believe it is not butter in the topping as it seems to taste better, also I use a 16 oz can of pumpkin not the 3 cups per recipe. It does need to bake about 10-15 minutes longer also. MUST use Carnation evaporated milk in the recipe, DO NOT use regular milk. Good Luck